12 units Bavarian prawns (shelled and deveined)
1 units Chilli pepper
8 drop Green Tabasco sauce
1 units Lime
100 g Mangetout
Peel the mango and dice the flesh. Add salt. Wash the lime in hot water and dry it. Zest the peel and squeeze out the juice. Add 1 tbsp of juice and the lime zest to the salsa. Wash the chilli peppers, cut them in half lengthwise and remove the stalk bases, white ribs and seeds. Finely chop the halves, add a pinch to the salsa and season with green Tabasco. Leave to infuse briefly and flavour with salt and raw cane sugar.
Ingredients
1 units Lime, 1 units Chilli pepper, 8 drop Green Tabasco sauce
Wash the mangetout, cut off both ends and cut in half diagonally. Preheat a pan to a medium heat or the Tepan grill to 190 degrees.
Ingredients
100 g Mangetout
Brush the Tepan with a little sunflower oil and fry the prawns for approx. 2 mins. on each side until golden brown. Season lightly with salt and sprinkle with lime juice. When turning the prawns, add the mangetout and fry with them.
Ingredients
12 units Bavarian prawns (shelled and deveined)
To serve, divide a teaspoon of mango salsa between each spoon and garnish with prawns, sugar snap peas and crab chips.
48.17
4.15 g
1.75 g
3.72 g
